Pappardelle with wild boar
Preparation 15min, cooking 1 hour 10 min, medium difficulty
400 g of pappardelle, 800 g of lean wild boar meat, 100 g of tomato sauce, 1 tablespoon of chopped parsley, 4 tablespoons of extra virgin olive oil, salt. For the marinade: 2 I of red wine, 1 glass of brandy, 1 stick of celery, 1 carrot, 1 spring onion, 1 clove of garlic, 1 sprig of rosemary, 3-4 sage leaves, some juniper berries, 2 spoons of extra virgin olive oil.
Cleanse and wash the carrot, celery, spring onion, rosemary and sage. Put the wild boar meat to marinate for 12 hours in a container with the wine, brandy, carrot, celery, spring onion, rosemary, sage, peeled garlic, juniper berries and oil.
After the indicated time, drain the meat and chop it; filter the other ingredients from the marinating liquid and chop them together, except the garlic.
Brown the garlic from the marinade in a saucepan with the oil, then add the minced marinade and the meat and cook. Then pour in half the liquid from the marinade and cook for 45 minutes; then add the tomato puree, add salt and cook for another 20 minutes.
Meanwhile, boil the pappardelle al dente, season with the sauce, sprinkle with parsley and serve..